American

Banana Pudding

A Southern-style banana pudding layered with vanilla wafers, ripe banana, warm cooked vanilla custard, and a lightly toasted meringue. The wafers soften as it rests, giving the pudding its classic tender, spoonable texture.

▶Watch it madeFood Network · 2:23

Ingredients

• Whole milk1 cup
• Granulated sugar, divided1/4 cup plus 1 tablespoon
• Cornstarch1 tablespoon
• Fine salt1/8 teaspoon
• Large egg, separated1
• Unsalted butter1 tablespoon
• Vanilla extract1 teaspoon
• Ripe banana, sliced1 medium
• Vanilla wafers14 cookies
• Cream of tartarPinch

Method

1. Heat the oven to 425°F and set out two small oven-safe ramekins or one small baking dish.
2. In a small saucepan, whisk together 1/4 cup sugar, the cornstarch, and salt.
3. Whisk in the milk until smooth, then cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
4. In a small bowl, whisk the egg yolk, then slowly whisk in a few spoonfuls of the hot milk mixture to temper it.
5. Pour the tempered yolk back into the saucepan and cook, stirring constantly, for 1 to 2 minutes until glossy and thick.
6. Remove from the heat and stir in the butter and vanilla extract.
7. Layer half of the vanilla wafers and banana slices in the ramekins, spoon over half of the warm custard, then repeat with the remaining wafers, banana, and custard.
8. In a clean bowl, beat the egg white with the cream of tartar until foamy, then gradually beat in the remaining 1 tablespoon sugar until soft glossy peaks form.
9. Spread the meringue over the pudding, sealing it to the edges of the ramekins.
10. Bake for 4 to 6 minutes, until the meringue is lightly browned.
11. Let the puddings rest for at least 15 minutes before serving so the wafers soften into the custard.

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